Lebanese Stuffed Eggplant Recipe

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Lebanese Stuffed Eggplant
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Ingredients:

  • 500 g ground lamb (lammb mince)
  • 1 medium eggplant
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp cinnamon
  • 285 g tomatoes
  • 1 tsp pine nuts or 1 tsp walnuts, chopped

Directions:

  1. Peel eggplant and then cut lengthwise into quarters. Brush with vegetable oil and place in a 32 x 22.5cm baking pan. Broil until light brown. Set aside.
  2. Saute the lamb, onions, salt, pepper, cinnamon and nuts until medium cooked (not brown) in a pan.
  3. Make a slit in each quarter of eggplant lengthwise.
  4. Stuff the meat mixture into each slit and over the eggplant. Pour tomatoes with their juice over the meat mixture. Cover with aluminium foil.
  5. Bake at 375°C for about 1 hour.
  6. Serve with rice.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 410.45 Kcal (1718 kJ)
Calories from fat 263.11 Kcal
% Daily Value*
Total Fat 29.23g 45%
Cholesterol 91.25mg 30%
Sodium 371.45mg 15%
Potassium 755.59mg 16%
Total Carbs 12.51g 4%
Sugars 7.85g 31%
Dietary Fiber 4.85g 19%
Protein 23.5g 47%
Vitamin C 14.2mg 24%
Iron 2.6mg 14%
Calcium 46.3mg 5%
Amount Per 100 g
Calories 120.72 Kcal (505 kJ)
Calories from fat 77.38 Kcal
% Daily Value*
Total Fat 8.6g 45%
Cholesterol 26.84mg 30%
Sodium 109.25mg 15%
Potassium 222.23mg 16%
Total Carbs 3.68g 4%
Sugars 2.31g 31%
Dietary Fiber 1.43g 19%
Protein 6.91g 47%
Vitamin C 4.2mg 24%
Iron 0.8mg 14%
Calcium 13.6mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.8
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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